Koru Pachadi / Mango Pickle-2

Grated Mango Pickle / Koru Pachadi

We can make ‘n’ number of variety pickles with raw sour mango. This variety of mango pickle my mom makes once a year, that means she stores it for the one year. But for that we need to sun dry grated mango I full day, as we can’t sun dry it here I made it for 1 week.

Ingredients:

Raw green mango – 1

Mustard powder – ½ cup

Red chilli powder – ½ cup

Salt – ½ cup

Oil – ½ cup

For tadaka

Urad split – 1 tbsp

Red chilli whole – 2 or 3

Curry leaves – few

Mustard seeds – 1 tsp

Hing

Procedure:

Wash, wipe, peel and grate mango and set side.

Now take a bowl, add mustard powder, red chilli powder, salt and mix well.

Now add grated mango to the spice mix and nicely mix it.

Now take a frying pan, add oil, when it is hot enough, add red chilli whole, urad split and fry for 30 sec, then add mustard seeds and let them crackle, then add hing, curry leaves and switch off the stove.

Let it cool down to room temperature, then add grated mango mix to this pan, give a nice mix and transfer it to an air tight container.

Let it rest for at least 10-12 hours and then serve.

Goes well with Rice/ idly/ dosa. 

Upma-Pesarattu

Upma-Pesarattu ( Green Gram Dosa with upma)

Pesarattu, Famous Andhra Tiffin which is nothing but Mung beans/ green gram/ moong dal pancake. This is very very famous in Andhra Pradesh and most of the times served along with Sooji Upma. You can use whole green gram or even you could use split moong dal.

Ingredients:

For Pesarattu:

Mung Bean whole – 1 cup

Green chilli – 3 or 4

Salt – to taste

Cumin seeds – ½ tsp

Onion – 1(chopped)

Ginger – small piece (finely chopped)

Oil – as required

For upma:

Suji/Sooji – 1 cup

Water – 3 cups

Chana dal – 1 tbsp

Urad dal – 1 tbsp

Mustard seeds – 1 tsp

Red chilli whole – 2

Green chilli – 4

Chopped Ginger – 1 inch

Curry leaves – few

Chopped onion – 1 small

Chopped tomato – 1 small

Salt – to taste

Oil – 1tbsp

Ghee – 1 tsp

Procedure:

Wash and soak your dal. If you are using whole mung beans, you need to soak them for at least 6-8 hours. Or if you are using split moong dal, you can just soak it for 2-3 hours.

Now put soaked dal in a blender, add 2 or 3 green chilli and make into a coarse paste. Then add cumin seeds, adjust salt and set side.

Now first we need to prepare Upma, for that

Take a kadai, add oil and heat. On the other stove take a sauce pan and add 3cups of water and put it on medium heat.

In the kadai, add chana dal, red chilli and fry for 30 sec, then add urad dal and fry till they turn little brown. Now add mustard seeds and let them crackle. Now add chopped ginger, and green chilli and cook for another 1 min. then add curry leaves.

Now add chopped onion, little salt and cook till they turn soft.  And now add chopped tomato and cook till they are soft.

Now add Sooji, mix well and cook for 3min., then add heated water, ghee, mix well, adjust salt, cover it with lid and cook for 3 min and switch off the stove.

Now we are all set to make our Pesarattu.

Heat a Dosa Griddle on high flame, Greece it with little oil, take a ladle full of mung bean batter, spread it nicely all over it, sprinkle some chopped onions, finely chopped ginger (optional). And sprinkle little oil and let it cook on medium flame.

Now carefully turn the dosa other side and cook for 1 min. and again turn it back, take 2 or 3 tbsp of upma, spread it or you can just leave it just like that.

Fold the dosa and serve hot with Ginger chutney.

Ginger chutney is another excellent combination for Pesarattu.

Click here for the recipe of Ginger Chutney.

NOTE:

You don’t need to heat water for making upma. Usually, lot of people first add water and then add sooji to the boiling water. But when you do this, sooji might get lumps, so to avoid lumps I prefer roasting sooji and then add hot water to it. This will make your process easy.

You can add 2-3 cups of water for 1 cup ravva or sooji while making upma.

Green chilli Fry

Green chilli fry, the name it self….is very spicy…isn’t it? When I first heard about it I mean read about it in Jyothi’s shadruchulu…. I though of making it for my friend (he is extreme spice lover) who came to my home for holidays…. So I tried it and not only him…but everyone ate it just like that as a side dish with some dal and rasam.  Thank You Jyothi garu for this excellent fry.

Ingredients:

Long Green chilli – 6

Cumin seeds – ¼ tsp

Mustard seeds – 1/4tsp

Turmeric- pinch

Curry leaves – few

Besan/chickpea flour – 1 tbsp

Amchur powder/chat masala – big pinch

Salt – to taste

Procedure:

Wash and wipe green chilli and cut them into 1 inch pieces.

If you want you can de-seed them. Or you can use them directly.

Now take a vessel, heat oil, and then add cumin seeds, mustard seeds and let them crackle. Then add turmeric, curry leaves and fry for 2 sec., then add green chilli and cook on low flame till they little brown.

Now add besan, slat, and cook for another 5 min on low flame.

Finally sprinkle little chat masala, garnish with some chopped coriander and serve hot with rice.

You can eat them directly or with white rice alone.

Corn Tikki

Ingredients:

Corn Kernels – 2 cups

Maida/ All Purpose Flour – 3 tbsp

Green chilli – 4 or 5

Ginger – small piece

Coriander leaves - half bunch

Mint leaves – 4 strings

Roasted chana dal / dhalia – ¼ cup

Red chilli powder – to taste

Salt – to taste

Mango powder – 1 big pinch

Oil

Procedure:

If you are using frozen corn kernels, thaw them for 1 hour.

Put the corn kernels in a blender and make into a coarse paste, and set side.

Now take green chilli, coriander, mint leaves, dhalia, red chilli powder, salt in a mixy jar and make into coarse paste.

Mix this spice paste with the coarsely grounded corn kernel, along with all purpose flour and mix well.

You should be able to make a tikki out of the dough, if required add little more flour and adjust salt, amchur powder according to your taste.

Heat a pan in the medium flame, arrange tikki s and sprinkle few drops of oil around the tikki s and shallow fry till they turn golden brown on the bottom side, and again turn them the other side and cook.

 Serve Hot With Ketchup/ Green chutney

Ridge Gourd Curry

Beerakaya Curry

Ingredients:

Ridge gourd – 2

Poppy seeds – 1 tsp

Fenugreek seeds – 1 tsp

Cumin seeds – ½ tsp

Mustard seeds - ½ tsp

Onion- 1 small (chopped)

Red chilli powder – to taste

Turmeric – 1 pinch

Salt – to taste

Curry leaves

Coriander leaves

Oil – 1 tbsp

Procedure:

Take a pan, and dry roast poppy seeds, and fenugreek seeds separately and ket them cool. Now make them into fine/coarse powder.

Peel, wash and cut ridge gourd into 1 inch pieces.

Take a cooking vessel, add oil when it is hot enough add mustard seeds and cumin seeds, when they crackle add curry leaves and chopped onions, turmeric, little salt and fry them for a while.

Now add ridge gourd, mix it well, add little more salt, cover it with lid and cook till they are 90% done.

Now add red chilli powder, grounded poppy seeds and fenugreek seeds, coriander leaves and mix well.

Turn the flame into low and cook for another 5 min.

Serve hot with rice.

Maggi Noodles

Maggi Noodles

Maggi 2 minute noodles, well known for instant noodles. …..every one’s favorite…..and I remember my intermediate days and college days….my sister and my self used to eat magi like anything. For me my first noodles are maggi noodles only. May be after 2 years, I have tasted Indo-Chinese noodles. From then even to make Indo-Chinese noodles I use maggi noodles.

I got bored of just boiling noodles with some maggi noodles masala and all and tried this simple Maggi noodles in different ways. Here is my favorite way of maggi noodles in Indian style.

Ingredients:

Maggi Packet – 1

Chopped Veggies

Carrots and beans – ½ cup

Spring onions – 4 or 5

(Chop spring onion whites and greens and set separately)

Green chilli – 2 or 3

(Finely chopped)

Maggi Noodles masala – 1 packet

(Includes in the maggi packet)

Water

Salt – to taste

Oil – 1tbsp

Procedure:

Take a big vessel, add plenty of water and bring it to a boiling point. Then add maggi noodles and cook for 2 or 3 min and drain the water. Now put drained noodles under running water, sprinkle 1 tsp oil and set side.

Now take a kadai, add oil, when it is hot enough add Cumin seeds ( optional), when they splutter, add chopped green chilli, and then chopped carrots, beans and fry for 3 or 4 min with little salt.

Now add Spring onion whites and fry for 1 min.

Now add maggi masala, mix well.

Now add boiled maggi noodles.

Mix nicely, add spring onion greens and let it fry for 2 min high flame.

Serve immediately.